Old Drovers Inn Stuffed Eggs With Hickory Smoked Salt Recipes

OLD DROVER'S INN STUFFED EGGS WITH HICKORY-SMOKED SALT

Steps:

• Scoop egg yolks into medium bowl and mash with fork.
• Add mayonnaise, vinegar, mustard, and curry powder and blend well.
• Spoon into pastry bag fitted with fluted or star tip. Pipe into reserved egg whites.
• Refrigerate for at least 2 hours.
• Just before serving, lightly sprinkle the eggs with hickory-smoked salt.

HICKORY SMOKE SALT

Steps:

• Mix salt and liquid smoke together in a small bowl.
• Add more salt or liquid smoke to make a mixture resembling very moist brown sugar.
• Spread salt out on a cookie sheet.
• Allow to dry at room temperature or dry in your oven on the lowest temperature.
• Stir and rub salt between your fingers periodically.
• Room temp salt is ready the next day, oven dried should be ready in a couple of hours.
• Store in a jar with a tight lid.

SECRET DEVILED EGGS

Steps:

• Boil 6 eggs until hard boil stage and allow to cool. (May boil 1 or 2 extra eggs to allow for larger amount of stuffing and for substitution of torn eggs in peeling.) After removing from heat place in cold water so egg white will not become discolored.
• Peel and cut into halves. Place yokes into small bowl and mash out all lumps. Beat yokes by hand until fluffy.
• Add mayonnaise, Durkee's famous sauce, pickle relish, salt and pepper. Stuff eggs. Sprinkle top with paprika.
• Note: Durkee Famous Sauce is a sandwich and salad sauce with a tangy, mustard-mayonnaise flavor. Can be found in most grocery stores.